Ingredients
125g
spaghetti
3 cloves
garlic
1 bunch
parsley
2 tbsp
UmamiPapi Chilli Oil
2 tbsp
Extra virgin olive oil
2 tbsp
salt (for pasta water)
1 heap
Parmigianino Reggiano
Directions
Bring a pot of water to a boil and salt the water generously.
Add spaghetti.
Chop garlic into thin slices.
Chop parsley.
Add olive oil to a cold pan on low heat and slowly toast the garlic for about 8 minutes while the pasta cooks. You should be using the smallest burner possible on your stove.
Add UmamiPapi Chilli Oil to the pan and mix.
Add 1-2 ladles of pasta water and mix. The starch from the pasta water will help emulsify the sauce.
Add the spaghetti when almost al dente and add shaved Parmigiano reggianno to help thicken.
Garnish with parsley and serve.
Enjoy!
